I usually peel the leaves off the little heads and sautee them in butter until they're crisp. I originally heard of this when a recipe for whipped parsnips called for this as a topping, but I've come to like them on their own as well.

I always steam brussel tops for about 5 mins just as I do for brussels and cabbage. I find simple is best and as the grand kids fight over them I feel I must have got right..

Not sure if onions and bacon are on the menu at your place these days, but I include both when I cook brussels on the stove and I love it. I'll do it without bacon if I must.

Cut tops into strips, slice some onions, green and or colored peppers in the same manor, add to cold water, in a saute pan heat some olive oil, add black pepper, bring pan to a frying heat. Drain vegetables, and carefully drop in hot oil (big hand fulls to cool the pan) stir mixture to prevent burning and wilt the leaves and peppers, reduce heat. cover Cook to desired tenderness, salt.